Are you a Buddha bowl fan? I sure am. Ever since my first Buddha bowl experience, back when I was living in Canada, I haven’t stopped making my own.

Saladmenu Breakfast Buddha Bowl 1

I love Buddha bowls for all the flavors you can put into one bowl, warm or cold. When I went to look for breakfast Buddha bowl recipes on google, I couldn’t find anything that I would have liked to try. So I decided to develop my own breakfast Buddha bowl.

My first breakfast Buddha bowl recipe is made up of:

  • Cauliflower “rice” – Low calorie, immune boosting and packed with vitamin C
  • Avocado – Fiber, potassium, and fats (the good kind of fats)
  • Microgreens – Sneak these things in everywhere for high antioxidant, rich in enzymes (great for digestion), and they help to improve overall health.
  • Spinach – This leafy green is packed with many vitamins and minerals some of my favorites are fiber, iron, and calcium.

saladmenu_breakfast_buddha_bowl

This breakfast Buddha bowl is a great choice for breakfast, but also for other meals. I actually have been enjoying it for lunch, too. I have been on a no sugar “diet” since the 8th of January, so I am looking for more ways to pack on healthy choices into recipes so I don’t reach for the sugar. I have lost 5 pounds since I’ve started, so I have been feeling good and quite proud of myself. Have you ever went cold turkey on sugar?

Saladmenu Breakfast Buddha Bowl

 

Breakfast Buddha Bowl with Avocado, Cauliflower and Egg

Prep Time5 mins
Cook Time30 mins
Course: Breakfast, dinner, lunch
Keyword: avocado recipe, buddha bowl, cauliflower rice, meatless
Servings: 1
Calories: 744kcal

Ingredients

  • 2 Tbsp olive oil
  • 12 oz cauliflower rice
  • 1/2 tsp sea salt
  • 1/2 cup baby spinach
  • 1 clove garlic minced
  • 1 large egg
  • 1 avocado peeled, pitted and sliced
  • 1 Tbsp micro-greens

Instructions

  • Heat up a skillet on medium heat.
  • Add in olive oil, cauliflower, and 1 teaspoon salt.
  • Sauté and stir occasionally until soft (about 5 minutes.) Take out onto a serving plate.
  • In the same skillet, sauté spinach and garlic until the spinach wilts, then add to the bowl of cauliflower.
  • Fry the egg with a pinch of salt.
  • Arrange egg, avocado, (pinch of salt, if desired) and micro greens to cauliflower.

Notes

Easy make a small portion size by splitting into two and making an another egg.

Nutrition

Calories: 744kcal | Carbohydrates: 36g | Protein: 18g | Fat: 64g | Saturated Fat: 10g | Cholesterol: 211mg | Sodium: 1372mg | Potassium: 2154mg | Fiber: 21g | Sugar: 8g | Vitamin A: 2005IU | Vitamin C: 189.3mg | Calcium: 146mg | Iron: 3.9mg

Watch how to make a delicious Breakfast Buddha Bowl and Subscribe HERE for more videos.

If you make this recipe, I’d love to see pics of your creations on Facebook and Twitter Hashtag them#saladmenu.com and Instagram with hashtag #saladrecipes

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